Cajun Style Great South Bay Crab Boil

Tuesday, July 20, 2010 @ 09:07 AM

As I’ve mentioned in the past, my 22 qt. counter top deep fryer can steam & boil. I grew up on the south shore of Long Island in a clamming community. The Great South Bay was known for it’s wealth in it’s waters. Oysters, clams, scallops, mussels, crabs, fish, etc. I made up a Great South Bay Boil the other day with a Cajun twist. A 22 qt. deep fryer only holds so much, so this is for a small group of friends or family. I got some nice Blue Claw Crab(it’s crabbing season), hard shell clams, Long Island sweet corn, shrimp, small red potatoes, lemons, beer, a red pepper, a green pepper, garlic & scallions. You can add mussels and sea scallops too, if that is your preference. Now comes the Cajun twist. I got about 1 lb. of Cajun style Andouille sausage, and put Louisiana Crab Boil & Cajun seasoning along with some Old Bay into the water.

The way I grew up… we steamed everything in beer. This is too much beer to waste on this size pot, so just pour a beer or two in the water. Save the rest to drink with the meal. Fill up the rest of the pot about half way. You don’t have to have a steamer/deep fryer pot for this. You can use a large stock pot with a basket, a Great Lakes boiler, or even a canning pot. Cut your peppers in half and slice a half of each pepper and 2 scallions and add them to the pot. Throw inĀ  3-4 garlic cloves, peeled. Add your seasonings…about 2-3 ounces of crab boil, about a tablespoon of Cajun & Old Bay seasonings…or more depending on how spicy you like it. Cut a lemon in half. Squeeze in the juice and then throw the rinds right in the water. Put your cover on and start the water to a boil. Once it boils, continue boiling for about 15 mins.

Counter Top Deep FryerAdd your sausage, cut in 1-2″ lengths, and your potatoes. Bring it back to a boil. Cook for another 5-10 mins. or until the potatoes start to soften up. Add your Long Island sweet corn broken in thirds. Cook for 5 mins. Add a doz. or more clams (and mussels) cook for 3-5 mins. Now add a pound of shrimp(in the shell or shelled and deveined, your choice), the Blue Claw Crabs, and sea scallops if you have, and cook for 3 more mins. Drain immediatley. Serve with cold beer, cocktail sauce & drawn butter. Make sure you have lots of napkins.

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3 Responses to “Cajun Style Great South Bay Crab Boil”

  1. Exciting article, I’m now a subscriber!

  2. Thanks for that, it was a great read. I can’t believe it myself, but it’s my wife’s and my 10th anniversary next weekend. We first met in Italy, and had some incredible shrimp salad in this little cafe in Rome. I’ve been looking all over the internet for decent recipes to see if I can make something myself, and I even found a whole shrimp salad recipes website dedicated to them! Thought you might like to know, you can find anything on the net nowadays it seems!

  3. wigelnyatt says:

    Wow…that’s really awesome. Thanks for the tip. Try Just a Pinch.com too. Great recipes there.

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